Recipe - Raspberry Tea Chocolate Brownies

3 teaspoon Bags Bigelow Raspberry Royal
Tea
One half cup Water
10 ounce Semisweet Chocolate; Chopped
Finely
1 One half Sticks Unsalted Butter
4 lg Eggs
One half cup Brown Sugar
One half cup Granulated Sugar
1 cup Flour
One half cup Walnuts Coarsely Chopped;
*optional

Preheat oven to 350 °. Place water in a small saucepan and heat to simmer.
Remove from heat. Add Bigelow Raspberry Royale® tea bags, submerging bags
completely. Set aside to cool. When cool, remove tea bags, squeezing out
liquid. Place chocolate and butter in a mixing bowl, and set over saucepan
filled approximately 2 inches high with water. Heating on low, let
chocolate/butter melt stirring frequently. Meanwhile, whisk together eggs
and sugars in a medium size mixing bowl until well blended. Add the cooled
tea mixture and whisk to combine. Stir in melted chocolate/butter. Add
flour and mix until smooth. Stir in nuts. Pour batter into greased and
floured baking pan. Bake approximately 25 minutes. Center will feel firm
but still moist. Cook 5 minutes longer for a drier brownie. Cool completely
before cutting.

Note: For flavor variety, try 5 Bigelow Red Raspberry Herb Tea® bags.

This recipe sounds strange but is soooooooo good. My Mom just picked it up
this year and it instantly became one of my favorites!

Recipe by: Bigelow RoyaleTea® (Mom's Recipe)

Posted to recipeludigest Volume 01 Number 650 by PLK1028@aol.com on Jan
31, 1998